Pub Date : 2023-04-13DOI: 10.9734/ejnfs/2023/v15i41303
O. C. Ijeomah, C. Ndukwu, C. Azubuike
This study evaluated the oligosaccharides, phytochemicals, dietary fiber, microbial count, pH and acidity of fonio (Digitaria exilis)/ricebean (Vigna umbellata) based complementary foods in order to ascertain the safety of the formulations. A 3 by 4 by 4 factorial design was used. A 70:30 (treated fonio): (72 h sprouted and dehulled ricebean) blend containing 30 % peeled dried carrot and 30 % crayfish (FNBN) was formulated. A similar blend with additional 20 % milk (FNBP), a third blend containing unsprouted and undehulled ricebean (FNBU) and a fourth containing only treated fonio and sprouted ricebean (FNBM) were also formulated. The level of stachyose and raffinose in the diets ranged from 0.21±0.00 -0.40±0.02 % and 0.05±0.00 -0.10±0.01 % respectively. The levels of stachyose and raffinose in the sprouted samples (FNBP, FNBN and FNBM) were comparable (p>0.05) and low suggesting absence of flatulence. The residual phytochemicals in the formulations ranged from 0.160±0.00-0.28±0.00 % (alkaloid), 0.17±0.02-0.35±0.01 % (flavonoid) and 0.39±0.02-0.530±0.01 % (saponin). These low values indicate absence of allergy. The dietary fiber contents of the blends were lower (p<0.05) than the recommended 5 % for complementary food indicating that the digestive system of the infants can handle it. The low bacterial load and zero fungal growth observed in the products depict high level of hygiene and sanitary quality while the near neutral pH and low acidity suggest caution during handling and feeding of the infant. These conditions favour growth of spoilage and pathogenic microorganisms. Results of the study show a high measure of safety of the formulations.
{"title":"Safety Evaluation of FONIO (Digitaria exilis)/Ricebean (Vigna Umbellata) Based Complementary Food","authors":"O. C. Ijeomah, C. Ndukwu, C. Azubuike","doi":"10.9734/ejnfs/2023/v15i41303","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i41303","url":null,"abstract":"This study evaluated the oligosaccharides, phytochemicals, dietary fiber, microbial count, pH and acidity of fonio (Digitaria exilis)/ricebean (Vigna umbellata) based complementary foods in order to ascertain the safety of the formulations. A 3 by 4 by 4 factorial design was used. A 70:30 (treated fonio): (72 h sprouted and dehulled ricebean) blend containing 30 % peeled dried carrot and 30 % crayfish (FNBN) was formulated. A similar blend with additional 20 % milk (FNBP), a third blend containing unsprouted and undehulled ricebean (FNBU) and a fourth containing only treated fonio and sprouted ricebean (FNBM) were also formulated. The level of stachyose and raffinose in the diets ranged from 0.21±0.00 -0.40±0.02 % and 0.05±0.00 -0.10±0.01 % respectively. The levels of stachyose and raffinose in the sprouted samples (FNBP, FNBN and FNBM) were comparable (p>0.05) and low suggesting absence of flatulence. The residual phytochemicals in the formulations ranged from 0.160±0.00-0.28±0.00 % (alkaloid), 0.17±0.02-0.35±0.01 % (flavonoid) and 0.39±0.02-0.530±0.01 % (saponin). These low values indicate absence of allergy. The dietary fiber contents of the blends were lower (p<0.05) than the recommended 5 % for complementary food indicating that the digestive system of the infants can handle it. The low bacterial load and zero fungal growth observed in the products depict high level of hygiene and sanitary quality while the near neutral pH and low acidity suggest caution during handling and feeding of the infant. These conditions favour growth of spoilage and pathogenic microorganisms. Results of the study show a high measure of safety of the formulations.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78866293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aim: Enumeration of bacterial counts is an important index of assessing the safety and quality of food products. This study aimed to investigate the occurrence of pathogenic bacteria in white shrimp samples obtained from major markets serving consumers in Calabar. Study Design: This study was a cross sectional study conducted between April 2017 and April 2018. Methodology: One hundred and twenty (120) samples of smoked dried Nematopalaemon hastatus (white shrimp) were analyzed for the presence of bacterial pathogens. Bacterial loads and identification of isolated organisms was determined using standard microbiological methods. Results: The results showed that 66.7% of the analyzed shrimps had aerobic bacterial counts exceeding the upper permissible limit (<1.0x106Cfu/g) and 56.7% had unsatisfactory (˃20Cfu/g) Vibrio counts. The study revealed the presence of different bacteria genera namely Klebsiella, Salmonella, Pseudomonas, Serratia, Vibrio, Citrobacter, Proteus, Aeromonas, Streptococcus, Escherichia, Coagulase-negative Staphylococci (CoNS), Enterobacter and Bacillus. Predominant organism was Salmonella spp (26.7%), followed by Vibrio spp (21.7%) while the least isolated organisms were Bacillus spp and Coagulase-Negative Staphylococci (1.7%) each. The occurrence of high counts of pathogens in seafood may cause food poisoning; especially in individuals who consume this seafood raw, or lightly or insufficiently cooked. Conclusion: Hence, seafood should be processed and packaged under standard hygienic conditions to reduce the risk of microbial contamination. In addition, public health awareness campaign targeted at consumers and vendors should be optimized with frequent monitoring by regulatory agencies.
{"title":"Bacteriological Assessment of Smoked-Dried White Shrimp (Nematopalaemon hastatus Aurivillius, 1898) Sold in Calabar, Nigeria","authors":"T. Ebob, Bassey, Emmanuel Effiong, Mbah, Maurice, Ekpiken, Ekpiken Solomon, Upula, Sylvanus Apak","doi":"10.9734/ejnfs/2023/v15i41304","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i41304","url":null,"abstract":"Aim: Enumeration of bacterial counts is an important index of assessing the safety and quality of food products. This study aimed to investigate the occurrence of pathogenic bacteria in white shrimp samples obtained from major markets serving consumers in Calabar. \u0000Study Design: This study was a cross sectional study conducted between April 2017 and April 2018. \u0000Methodology: One hundred and twenty (120) samples of smoked dried Nematopalaemon hastatus (white shrimp) were analyzed for the presence of bacterial pathogens. Bacterial loads and identification of isolated organisms was determined using standard microbiological methods. \u0000Results: The results showed that 66.7% of the analyzed shrimps had aerobic bacterial counts exceeding the upper permissible limit (<1.0x106Cfu/g) and 56.7% had unsatisfactory (˃20Cfu/g) Vibrio counts. The study revealed the presence of different bacteria genera namely Klebsiella, Salmonella, Pseudomonas, Serratia, Vibrio, Citrobacter, Proteus, Aeromonas, Streptococcus, Escherichia, Coagulase-negative Staphylococci (CoNS), Enterobacter and Bacillus. Predominant organism was Salmonella spp (26.7%), followed by Vibrio spp (21.7%) while the least isolated organisms were Bacillus spp and Coagulase-Negative Staphylococci (1.7%) each. The occurrence of high counts of pathogens in seafood may cause food poisoning; especially in individuals who consume this seafood raw, or lightly or insufficiently cooked. \u0000Conclusion: Hence, seafood should be processed and packaged under standard hygienic conditions to reduce the risk of microbial contamination. In addition, public health awareness campaign targeted at consumers and vendors should be optimized with frequent monitoring by regulatory agencies.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82816727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-11DOI: 10.9734/ejnfs/2023/v15i41302
Aims: To evaluate the effectiveness of low pressure carbon dioxide as a hurdle in raw milk storage. Study Design: Milk samples were stored at under low pressure carbon dioxide at 29°C for 6 hours and the microbial quality of milk was compared with control milk. Place and Duration of Study: Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology (VKIDFT), Kerala Veterinary and Animal Sciences University, Mannuthy between January 2020 and December 2020. Methodology: Milk samples were collected from an organized farm. The initial microbial quality of milk was determined and samples were carbonated to a pressure of 20 psi and stored for six hours 29°C, uncarbonated milk sample kept at 29°C acted as the control. The microbial quality of the carbonated milk and uncarbonated milk was determined after storage in terms of total viable count, coliform count and gram negative organism count. Results: Significant growth suppression (P=0.05) of bacteria was observed in the carbonated milk. Total Viable count showed a suppression of 1.05 log cfu/ml while coliforms showed a suppression of 1.3 log cfu/ml. The greatest log reduction was observed in gram negative organisms with a difference of 2.2 log cfu/ml and psychrotrophic organisms with 1.54 log cfu/ml. Conclusion: Carbon dioxide was found to be an effective bacteriostatic agent which could be used for extending the keeping quality of raw milk. The bacteriostatic action could be due to anaerobic conditions developed by carbon dioxide and also due to the increased acidity of the medium.
{"title":"Evaluating the Effectiveness of Low Pressure Carbon Dioxide as a Hurdle in Raw Milk Storage","authors":"","doi":"10.9734/ejnfs/2023/v15i41302","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i41302","url":null,"abstract":"Aims: To evaluate the effectiveness of low pressure carbon dioxide as a hurdle in raw milk storage. Study Design: Milk samples were stored at under low pressure carbon dioxide at 29°C for 6 hours and the microbial quality of milk was compared with control milk. Place and Duration of Study: Department of Dairy Microbiology, Verghese Kurien Institute of Dairy and Food Technology (VKIDFT), Kerala Veterinary and Animal Sciences University, Mannuthy between January 2020 and December 2020. Methodology: Milk samples were collected from an organized farm. The initial microbial quality of milk was determined and samples were carbonated to a pressure of 20 psi and stored for six hours 29°C, uncarbonated milk sample kept at 29°C acted as the control. The microbial quality of the carbonated milk and uncarbonated milk was determined after storage in terms of total viable count, coliform count and gram negative organism count. Results: Significant growth suppression (P=0.05) of bacteria was observed in the carbonated milk. Total Viable count showed a suppression of 1.05 log cfu/ml while coliforms showed a suppression of 1.3 log cfu/ml. The greatest log reduction was observed in gram negative organisms with a difference of 2.2 log cfu/ml and psychrotrophic organisms with 1.54 log cfu/ml. Conclusion: Carbon dioxide was found to be an effective bacteriostatic agent which could be used for extending the keeping quality of raw milk. The bacteriostatic action could be due to anaerobic conditions developed by carbon dioxide and also due to the increased acidity of the medium.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79978419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-10DOI: 10.9734/ejnfs/2023/v15i41301
E. Ohuoba, T. Okonkwo, Isah Laisi Rashidi, Amoran Omolola Oluwafunmike, Igweagu Christian Chukwuebuka, Eugene Felicia Nwakaego, Y. Maxwell, A. Zubair
This research aimed at evaluating the microbiological quality of fresh catfish (Clarias gariepinus) sold in three different markets and ponds in Minna metropolis. The total plate counts from Bosso pond are 2.7 × 102 cfu/mL and 3.8 × 102 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total plate counts of 4.7 × 103 cfu/mL and 3.3 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total plate counts of 2.5 × 103 cfu/mL and 2.5 × 102 cfu/mL on skin and gills respectively. The total coliforms counts from Bosso pond are 3.8 × 102 cfu/mL and 3.0 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total coliforms counts of 2.4 × 102 cfu/mL and 2.6 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total coliforms counts of 4.6 × 103 cfu/mL and 3.2 × 104 cfu/mL on skin and gills respectively. The coliforms count of fresh catfish (Clarias gariepinus) obtained from three markets locations are total coliforms counts from Bosso market are 5.6 × 104 cfu/mL and 4.0 × 105 cfu/mL (Unsatisfactory) for skin and gills respectively. Kure market includes total coliforms counts of 1.6 × 103 cfu/mL and 7.2 × 103 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total coliforms counts of 6.0 × 104 cfu/mL and 4.8 × 104 cfu/mL (Marginal) on skin and gills respectively. The fungal count of fresh catfish (Clarias gariepinus) obtained from three markets locations are Bosso market 1.3 × 102 cfu/mL and 1.5 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure market 2.0 × 103 cfu/mL and 1.0 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total fungal counts of 1.7 × 104 cfu/mL and 1.7 × 102 cfu/mL on skin and gills respectively. The following bacteria were isolated Escherichia coli, Bacillus substilis, Staphylococcus aureus, Pseudomonas species, Streptococcus species, Shigella species and Enterobacter species. The fungi isolated were Rhizopus spp and Aspergillus niger.
{"title":"Microbiological Evaluation of Fresh Catfish (Clarias gariepinus) Obtained from Selected Markets and Ponds in Minna Metropolis","authors":"E. Ohuoba, T. Okonkwo, Isah Laisi Rashidi, Amoran Omolola Oluwafunmike, Igweagu Christian Chukwuebuka, Eugene Felicia Nwakaego, Y. Maxwell, A. Zubair","doi":"10.9734/ejnfs/2023/v15i41301","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i41301","url":null,"abstract":"This research aimed at evaluating the microbiological quality of fresh catfish (Clarias gariepinus) sold in three different markets and ponds in Minna metropolis. The total plate counts from Bosso pond are 2.7 × 102 cfu/mL and 3.8 × 102 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total plate counts of 4.7 × 103 cfu/mL and 3.3 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total plate counts of 2.5 × 103 cfu/mL and 2.5 × 102 cfu/mL on skin and gills respectively. The total coliforms counts from Bosso pond are 3.8 × 102 cfu/mL and 3.0 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure pond includes total coliforms counts of 2.4 × 102 cfu/mL and 2.6 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil pond had total coliforms counts of 4.6 × 103 cfu/mL and 3.2 × 104 cfu/mL on skin and gills respectively. The coliforms count of fresh catfish (Clarias gariepinus) obtained from three markets locations are total coliforms counts from Bosso market are 5.6 × 104 cfu/mL and 4.0 × 105 cfu/mL (Unsatisfactory) for skin and gills respectively. Kure market includes total coliforms counts of 1.6 × 103 cfu/mL and 7.2 × 103 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total coliforms counts of 6.0 × 104 cfu/mL and 4.8 × 104 cfu/mL (Marginal) on skin and gills respectively. \u0000 The fungal count of fresh catfish (Clarias gariepinus) obtained from three markets locations are Bosso market 1.3 × 102 cfu/mL and 1.5 × 101 cfu/mL (satisfactory) for skin and gills respectively. Kure market 2.0 × 103 cfu/mL and 1.0 × 102 cfu/mL (satisfactory) for skin and gills respectively while Mobil market had total fungal counts of 1.7 × 104 cfu/mL and 1.7 × 102 cfu/mL on skin and gills respectively. \u0000The following bacteria were isolated Escherichia coli, Bacillus substilis, Staphylococcus aureus, Pseudomonas species, Streptococcus species, Shigella species and Enterobacter species. The fungi isolated were Rhizopus spp and Aspergillus niger.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81037111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-07DOI: 10.9734/ejnfs/2023/v15i31300
Ohuoba Elizabeth Ugbede, Kelani Basirat, Ayodamola Folake Makinde, Eugene Felicia Nwakaego, Abolarin Jesuara Ayobami, Igweagu Christian Chukwuebuka
Peanut seeds were roasted at 800C for 20 min milled and blended with ginger (GI),with moringa leaf powder (MP), with lime (LI) with moringa leaf powder and ginger (MG) with lime and moringa leaf powder (LM) with lime and ginger (LM) into paste. Heated water (at 800C) was added to the paste while stirring for 30 min. The mixture was further heated in a boiling bath and filtered with muslin cloth cooled to obtain a drink which was flavored with pineapple, banana and milk flavor and sucrose was also added. The results showed moisture content of GI ranged from 79.87 – 83.95 %, with sample LI having the highest value was not significantly different () from MO, MG, LM and LG but sample GI having the lowest value, which was significantly () difference form LI, MG and LG. The ash content ranged from 1.92 – 2.41 %, with sample GI having the highest value which was significantly () different from LI and MG but not significantly () different from other samples. The crude fat content ranged from 2.92 -3.07 %, of which sample GI having the highest value and sample LI having the lowest value which are not significantly () different from one another. The crude protein ranged from 4.01 – 4.74 % of which sample GI having the highest value and sample LG having the least value which are not significantly () different from one another. The carbohydrate contents ranged from 3.49 – 6.49 % with sample LI had the highest value which was not significantly () different from sample GI and MO and sample MG having the lowest value which was significantly () difference from other sample except LG. pH of beverages decreased from 7.90 MG week 1 to 3.21 in LM in week 3.Total titretable acidity present in the beverages were GI in week 1; (0.13), MO(0.17), LI(0.18), MG(0.12), LM(0.19) and LG(0.16).At week 3, GI(0.18), MO(0.23), LI(O.24), MG(0.82), LM(0.24) and LG(0.24). The beverages contained low number of total plate counts (1.9 x 102 - 2.8 x 104) and fungi/yeasts counts (1.2 x 104- 4.2 X 106). Overall acceptability was high for all samples.
{"title":"Evaluation of Quality Characteristics and Storage Stability of Peanut Beverage Added Ginger, Moringa Leaf Powder and Lime","authors":"Ohuoba Elizabeth Ugbede, Kelani Basirat, Ayodamola Folake Makinde, Eugene Felicia Nwakaego, Abolarin Jesuara Ayobami, Igweagu Christian Chukwuebuka","doi":"10.9734/ejnfs/2023/v15i31300","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i31300","url":null,"abstract":"Peanut seeds were roasted at 800C for 20 min milled and blended with ginger (GI),with moringa leaf powder (MP), with lime (LI) with moringa leaf powder and ginger (MG) with lime and moringa leaf powder (LM) with lime and ginger (LM) into paste. Heated water (at 800C) was added to the paste while stirring for 30 min. The mixture was further heated in a boiling bath and filtered with muslin cloth cooled to obtain a drink which was flavored with pineapple, banana and milk flavor and sucrose was also added. \u0000The results showed moisture content of GI ranged from 79.87 – 83.95 %, with sample LI having the highest value was not significantly different () from MO, MG, LM and LG but sample GI having the lowest value, which was significantly () difference form LI, MG and LG. The ash content ranged from 1.92 – 2.41 %, with sample GI having the highest value which was significantly () different from LI and MG but not significantly () different from other samples. The crude fat content ranged from 2.92 -3.07 %, of which sample GI having the highest value and sample LI having the lowest value which are not significantly () different from one another. The crude protein ranged from 4.01 – 4.74 % of which sample GI having the highest value and sample LG having the least value which are not significantly () different from one another. The carbohydrate contents ranged from 3.49 – 6.49 % with sample LI had the highest value which was not significantly () different from sample GI and MO and sample MG having the lowest value which was significantly () difference from other sample except LG. pH of beverages decreased from 7.90 MG week 1 to 3.21 in LM in week 3.Total titretable acidity present in the beverages were GI in week 1; (0.13), MO(0.17), LI(0.18), MG(0.12), LM(0.19) and LG(0.16).At week 3, GI(0.18), MO(0.23), LI(O.24), MG(0.82), LM(0.24) and LG(0.24). The beverages contained low number of total plate counts (1.9 x 102 - 2.8 x 104) and fungi/yeasts counts (1.2 x 104- 4.2 X 106). Overall acceptability was high for all samples.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78592100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-05DOI: 10.9734/ejnfs/2023/v15i31299
O. Ezeigwe, Chidinma Felicia Ezennaya, V. Nwobodo, Gift Nonso Okwuenu
Background: The seed of breadfruit is a major food consumed in some parts of Nigeria. It has been identified as an important leguminous food that is highly rich in carbohydrates and protein with abundant minerals and vitamins and is known to contain important anti-nutrients. Aim: This study aims to assess the possible toxicological effect of feed fortified with cooked, parboiled, and grilled breadfruit on the liver and kidney function parameters of Wistar rats. Method: Kidney and liver function tests were carried out using standard diagnostic methods. Results: The results of the kidney function test carried out revealed that feed fortified with 30% cooked and parboiled breadfruit showed a significant (p<0.05) increase in the creatinine level while a significant increase (p<0.05) in the Urea level was observed in all the groups fed with the processed breadfruit with respect to the normal control group. The liver function test carried out showed an increase (p<0.05) in Alanine Transaminase (ALT) activity in the group fortified with 30% cooked breadfruit, a significant increase in Aspartate Transaminase (AST) activity (p<0.05) in all fortified groups with an exception to the group fortified with 30% cooked breadfruit. A significant increase (p<0.05) in Alkaline phosphatase (ALP) activity was seen in the group fortified with 50% grilled breadfruit. Conclusion: The rise in the level of kidney function parameters and liver function enzymes in the blood of the rats fed with feeds fortified with processed breadfruit is an indication that prolonged consumption of breadfruit may have an adverse effect on the renal and hepatic function.
{"title":"Toxicological Assessment of Wistar Rats Fed with Feed Fortified with Processed Breadfruit","authors":"O. Ezeigwe, Chidinma Felicia Ezennaya, V. Nwobodo, Gift Nonso Okwuenu","doi":"10.9734/ejnfs/2023/v15i31299","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i31299","url":null,"abstract":"Background: The seed of breadfruit is a major food consumed in some parts of Nigeria. It has been identified as an important leguminous food that is highly rich in carbohydrates and protein with abundant minerals and vitamins and is known to contain important anti-nutrients.\u0000Aim: This study aims to assess the possible toxicological effect of feed fortified with cooked, parboiled, and grilled breadfruit on the liver and kidney function parameters of Wistar rats.\u0000Method: Kidney and liver function tests were carried out using standard diagnostic methods. Results: The results of the kidney function test carried out revealed that feed fortified with 30% cooked and parboiled breadfruit showed a significant (p<0.05) increase in the creatinine level while a significant increase (p<0.05) in the Urea level was observed in all the groups fed with the processed breadfruit with respect to the normal control group. The liver function test carried out showed an increase (p<0.05) in Alanine Transaminase (ALT) activity in the group fortified with 30% cooked breadfruit, a significant increase in Aspartate Transaminase (AST) activity (p<0.05) in all fortified groups with an exception to the group fortified with 30% cooked breadfruit. A significant increase (p<0.05) in Alkaline phosphatase (ALP) activity was seen in the group fortified with 50% grilled breadfruit.\u0000Conclusion: The rise in the level of kidney function parameters and liver function enzymes in the blood of the rats fed with feeds fortified with processed breadfruit is an indication that prolonged consumption of breadfruit may have an adverse effect on the renal and hepatic function.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87925277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-03DOI: 10.9734/ejnfs/2023/v15i31298
M. Lawal, Damba Yahaya, Shamsiyatu Murtala, Y. S. Sulley
Despite its seriousness, food fraud has not received the necessary attention in Ghana’s discourse on food safety. Food fraud is generally considered as the intentional misrepresentation of the contents or identity of food for economic gain. The study was aimed at assessing the food fraud awareness level of participants as well as the foods most likely to be implicated in food fraud cases in Tamale, Ghana. Data was collected from 385 participants, including food business operators and consumers, via a simple random sampling technique using a structured questionnaire. Most participants (54%) were not aware of food fraud and its related activities before the study. Beverages and juices, fruits and vegetables, spices, oils, meat and fish, baked foods, honey, milk, and semi-processed local foods such as groundnut paste, "Dawadawa," “Kulikuli zim,” and “Agushi powder” were all revealed to be implicated in food fraud by respondents. Adulteration was the most common food fraud action, but tampering, substitution, and mislabeling were also identified as ongoing in the study area. “Moora” (Bixa orellana seeds) was revealed as the key adulterant used in most foods. Food fraud, which is a threat to consumer health and well-being, is active in the region and is predicted to increase without strict regulation and increased sensitization about its dangers. The fight against food fraud should be refocused on making food defense systems like vulnerability analysis and critical control points (VACCP) a key aspect of food safety systems to tackle food fraud.
{"title":"The Status and Trends of Food Fraud in Tamale, Ghana","authors":"M. Lawal, Damba Yahaya, Shamsiyatu Murtala, Y. S. Sulley","doi":"10.9734/ejnfs/2023/v15i31298","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i31298","url":null,"abstract":"Despite its seriousness, food fraud has not received the necessary attention in Ghana’s discourse on food safety. Food fraud is generally considered as the intentional misrepresentation of the contents or identity of food for economic gain. The study was aimed at assessing the food fraud awareness level of participants as well as the foods most likely to be implicated in food fraud cases in Tamale, Ghana. Data was collected from 385 participants, including food business operators and consumers, via a simple random sampling technique using a structured questionnaire. Most participants (54%) were not aware of food fraud and its related activities before the study. Beverages and juices, fruits and vegetables, spices, oils, meat and fish, baked foods, honey, milk, and semi-processed local foods such as groundnut paste, \"Dawadawa,\" “Kulikuli zim,” and “Agushi powder” were all revealed to be implicated in food fraud by respondents. Adulteration was the most common food fraud action, but tampering, substitution, and mislabeling were also identified as ongoing in the study area. “Moora” (Bixa orellana seeds) was revealed as the key adulterant used in most foods. Food fraud, which is a threat to consumer health and well-being, is active in the region and is predicted to increase without strict regulation and increased sensitization about its dangers. The fight against food fraud should be refocused on making food defense systems like vulnerability analysis and critical control points (VACCP) a key aspect of food safety systems to tackle food fraud.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79833893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-28DOI: 10.9734/ejnfs/2023/v15i31297
Adeyinka Olufemi Adepoju, A. Jalloh, A. G. Femi-Adepoju
The contamination of the environment with heavy metals is one of the challenges that make up Sierra Leone's environmental problem, with urbanization being one of the main causes; due to the lack of proper waste dumpsites and landfills for infrastructural development, rivers, and streams are polluted. The loss of biodiversity, but river and stream pollution have a significant impact on aquatic life. Animals and plants in contaminated water sources "may perish or reproduce improperly". This study assessed the level of concentration of heavy metals namely; chromium (Cr), iron (Fe), copper (Cu), zinc (Zn), and lead (Pb) in some commonly-consumed vegetables like Manihot esculenta (Cassava) leaves, Ipomoea batatas (Potato) leaves, Amaranthus viridis (African spinach), Corchorus olitorius (Krain krain); Solanum lycopersicum (Tomatoes); Cucumis sativus (Cucumber); Brassica oleracea (Cabbage); Abelmoschus esculentus fruits (Okra); Capsicum annuum (Bell Pepper); and Lactuca sativa (Lettuce) which were all purchased at local market places in Freetown. The vegetable samples were analyzed using an X-ray fluorescence machine (XRF) to determine their heavy metal concentration. The goal was to determine the food safety status of the vegetables by comparing the results to the maximum permissible limit (MPL) for vegetables, as set by WHO/FAO. The levels of Zn, Cr, Fe, Cu, and Pb in all vegetable samples varied from 4.70 – 5.69 %; 3.46 – 4.58 %; 4.00 – 4.52 %; 2.87 – 3.42 %; and 0.5 – 1.2 %, respectively. This result indicates that the metals were present at unsafe levels. According to the result, the maximum concentration values are much higher than the MPL value suggested by WHO/FAO for vegetables, implying that eating vegetables from the source market sites in this study may pose a health risk to humans. Heavy metals in vegetables should be monitored on a regular basis to prevent excessive accumulation of these heavy metals in the human food chain. When it comes to vegetable marketing, certain precautions should be implemented.
{"title":"Heavy Metal Contaminants in Popularly-consumed Vegetables of Freetown, Sierra Leone","authors":"Adeyinka Olufemi Adepoju, A. Jalloh, A. G. Femi-Adepoju","doi":"10.9734/ejnfs/2023/v15i31297","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i31297","url":null,"abstract":"The contamination of the environment with heavy metals is one of the challenges that make up Sierra Leone's environmental problem, with urbanization being one of the main causes; due to the lack of proper waste dumpsites and landfills for infrastructural development, rivers, and streams are polluted. The loss of biodiversity, but river and stream pollution have a significant impact on aquatic life. Animals and plants in contaminated water sources \"may perish or reproduce improperly\". This study assessed the level of concentration of heavy metals namely; chromium (Cr), iron (Fe), copper (Cu), zinc (Zn), and lead (Pb) in some commonly-consumed vegetables like Manihot esculenta (Cassava) leaves, Ipomoea batatas (Potato) leaves, Amaranthus viridis (African spinach), Corchorus olitorius (Krain krain); Solanum lycopersicum (Tomatoes); Cucumis sativus (Cucumber); Brassica oleracea (Cabbage); Abelmoschus esculentus fruits (Okra); Capsicum annuum (Bell Pepper); and Lactuca sativa (Lettuce) which were all purchased at local market places in Freetown. The vegetable samples were analyzed using an X-ray fluorescence machine (XRF) to determine their heavy metal concentration. The goal was to determine the food safety status of the vegetables by comparing the results to the maximum permissible limit (MPL) for vegetables, as set by WHO/FAO. The levels of Zn, Cr, Fe, Cu, and Pb in all vegetable samples varied from 4.70 – 5.69 %; 3.46 – 4.58 %; 4.00 – 4.52 %; 2.87 – 3.42 %; and 0.5 – 1.2 %, respectively. This result indicates that the metals were present at unsafe levels. According to the result, the maximum concentration values are much higher than the MPL value suggested by WHO/FAO for vegetables, implying that eating vegetables from the source market sites in this study may pose a health risk to humans. Heavy metals in vegetables should be monitored on a regular basis to prevent excessive accumulation of these heavy metals in the human food chain. When it comes to vegetable marketing, certain precautions should be implemented.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78207192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-27DOI: 10.9734/ejnfs/2023/v15i31296
Consumption of fruits and vegetables which are known to be highly nutritious has been linked to foodborne disease outbreaks which constitute food safety and public concern. This study aimed to assess the safety of selected fruits and vegetables from fruit markets and home gardens, within the South-West region of Nigeria. A total of fifty-three (53) samples of watermelon, cucumber, tomatoes and garden eggs were collected and subjected to microbiological analysis. Isolated bacteria were screened for their pathogenicity and spoilage potential using haemolysis and amylase production tests respectively. A total of 146 bacteria were isolated, 75 (45.7%) were from retail samples and 71 (43.3%) from the home garden. The genera: Bacillus (15.9%), Corynebacterium (11.0%), Lactobacillus (1.2%), Listeria (1.8%), Staphylococcus (12.8%), Enterococcus (1.2%), Micrococcus (1.2%), Acinetobacter (3.7%), Aeromonas (2.4%), Alcaligenes (0.6%), Brucella (0.6%), Vibrio (0.6%), and the family Enterobacteriaceae (36.0%) were identified. Isolates with haemolytic potentials were 51 (31%) while 49 (30%) could cause spoilage. The overall microbiological quality and safety of fruit and vegetable samples analysed in this study is low, as they were contaminated by diverse pathogenic, and spoilage microorganisms. The presence of these pathogens in retailed and home garden fruits and vegetables is a pointer to public health risks and food safety threats. Hence, the need for improved hygienic practice through training handlers along the supply chain.
{"title":"Assessment of Spoilage and Pathogenic Bacteria in Selected Fruits and Vegetables from Retail Sources and Home-gardens","authors":"","doi":"10.9734/ejnfs/2023/v15i31296","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i31296","url":null,"abstract":"Consumption of fruits and vegetables which are known to be highly nutritious has been linked to foodborne disease outbreaks which constitute food safety and public concern. This study aimed to assess the safety of selected fruits and vegetables from fruit markets and home gardens, within the South-West region of Nigeria. A total of fifty-three (53) samples of watermelon, cucumber, tomatoes and garden eggs were collected and subjected to microbiological analysis. Isolated bacteria were screened for their pathogenicity and spoilage potential using haemolysis and amylase production tests respectively. A total of 146 bacteria were isolated, 75 (45.7%) were from retail samples and 71 (43.3%) from the home garden. The genera: Bacillus (15.9%), Corynebacterium (11.0%), Lactobacillus (1.2%), Listeria (1.8%), Staphylococcus (12.8%), Enterococcus (1.2%), Micrococcus (1.2%), Acinetobacter (3.7%), Aeromonas (2.4%), Alcaligenes (0.6%), Brucella (0.6%), Vibrio (0.6%), and the family Enterobacteriaceae (36.0%) were identified. Isolates with haemolytic potentials were 51 (31%) while 49 (30%) could cause spoilage. The overall microbiological quality and safety of fruit and vegetable samples analysed in this study is low, as they were contaminated by diverse pathogenic, and spoilage microorganisms. The presence of these pathogens in retailed and home garden fruits and vegetables is a pointer to public health risks and food safety threats. Hence, the need for improved hygienic practice through training handlers along the supply chain.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82365771","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Aflatoxin levels in animal feed should be observed from the farm to the table to ensure the safety of the feed to animals and humans. The contamination of cereals and other agricultural supplies used in animal feed production could happen in the farm in the pre-harvest phase or in the post-harvest phase. The study sought to determine Aflatoxin levels in broiler feed from selected farms in Nairobi City County. A total of 42 feed samples were collected. Samples were analyzed using the LCMS/MS technique. Results from the study show that Aflatoxin levels in broiler starter were; B1(17.26±3.07 ppb), B2 (2.44±0.84 ppb), G1 (8.87±2.41 ppb), G2 (0.9±0.44 ppb) and Total AF (29.47±6.13 ppb). Aflatoxin levels in broiler finisher were B1 (17.17±3.09 ppb), B2 (2.68±1.18 ppb), G1 (9.25±2.7 ppb), G2 (1±0.45 ppb) and Total AF (30.1±6.88 ppb). Results from analysis of feed samples showed that AFB1 levels in both broiler starter and broiler finisher were above the KEBS limit but were below the EAC, EU and WHO/FAO limit. Total Aflatoxin levels were above the KEBS limit but below the EAC limit. There is need to enhance the capacity of feed surveillance and monitoring in the country through various laboratory analysis techniques among various agencies in the feed value chain to ensure feed safety.
{"title":"Analysis of Aflatoxin Levels in Broiler Chicken Feed from Selected Farms in Nairobi City County, Kenya","authors":"Kirinyet Ruth Chepkosgei, Warutere Peterson Njogu, Nguhiu Purity, Ojola Patroba, Kirinyet Joel","doi":"10.9734/ejnfs/2023/v15i21295","DOIUrl":"https://doi.org/10.9734/ejnfs/2023/v15i21295","url":null,"abstract":"Aflatoxin levels in animal feed should be observed from the farm to the table to ensure the safety of the feed to animals and humans. The contamination of cereals and other agricultural supplies used in animal feed production could happen in the farm in the pre-harvest phase or in the post-harvest phase. The study sought to determine Aflatoxin levels in broiler feed from selected farms in Nairobi City County. A total of 42 feed samples were collected. Samples were analyzed using the LCMS/MS technique. Results from the study show that Aflatoxin levels in broiler starter were; B1(17.26±3.07 ppb), B2 (2.44±0.84 ppb), G1 (8.87±2.41 ppb), G2 (0.9±0.44 ppb) and Total AF (29.47±6.13 ppb). Aflatoxin levels in broiler finisher were B1 (17.17±3.09 ppb), B2 (2.68±1.18 ppb), G1 (9.25±2.7 ppb), G2 (1±0.45 ppb) and Total AF (30.1±6.88 ppb). Results from analysis of feed samples showed that AFB1 levels in both broiler starter and broiler finisher were above the KEBS limit but were below the EAC, EU and WHO/FAO limit. Total Aflatoxin levels were above the KEBS limit but below the EAC limit. There is need to enhance the capacity of feed surveillance and monitoring in the country through various laboratory analysis techniques among various agencies in the feed value chain to ensure feed safety.","PeriodicalId":11922,"journal":{"name":"European Journal of Nutrition & Food Safety","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81248623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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